25 December 2008

Merry Christmas!

We are enjoying the holidays in sunny Florida. We've been watching the Weather Channel each morning, and observing the wrath of Old Man Winter on the rest of the nation. Luckily for us, it's been in the low 80s and mostly sunny here. :)

09 December 2008

Sick day

I'm back in Blogland! Yep, sick again. The same thing I had before, but I went to the doctor earlier this time. Hopefully, that means that I'll get better sooner! Actually, it better mean that I am healthier sooner, because now is not the time to be sick!

I've got 2 parties at work this week, (one of which I am helping to organize), the Downtown Holiday Market and Celebration of Mrs. Wiechelt's Life this weekend. Then next week is the home stretch to Winter Break which means I have to get cracking on the babies' presents! At least I think I have finally decided on what to make for them.

I have had a hard time concentrating recently. I think it has been the excitement for Thanksgiving and now the winter holidays coupled with the overwhelming sadness and unfortunate surprise of Karen's death. It was really a reality check for me; things don't just keep going so that you can go to bed and wake up tomorrow. She always encouraged everyone to enjoy life the way it is and savor every moment (and every bite of chocolate). I need to work on that.

In the meantime, I'll share a recipe I made up all on my own! This dashi based soup is great for the freezing cold days we've been having. It's filling, warm, healthy and delicious! Even T agrees and is willing to have it for lunch the next day. :)

3 T Dashi soup base (available in most Asian food stores; look for one with no MSG or where MSG is at least towards the end of the ingredient list; this can be substituted with chicken broth)
4-5 cups water (depends on how much soup you want, you can always add more)
1 lb. pea shoots (tou-miao in Mandarin Chinese)
1 cup diced celery
1 cup sliced kamoboko fish cake
1 cup firm tofu
1 lb. somen noodles

1. Wash the pea shoots very throroughly (there are often little teeny bugs). Peel off the leaves and discard the stems.
2. Heat the water on medium high heat, it doesn't need to be boiling and stir in the dashi to dissolve. It will look like miso soup broth.
3. When the water is hot, add the noodles and pea shoot leaves.
4. While the noodles and leaves are softening, slice the tofu and fish cake. I like to cut them small, but still arge enough to be picked up easily with chopsticks.
5. Add the celery, fish cake and tofu.
6. When everything is heated through, serve and enjoy!

For extra deliciousity, T and I enjoyed this "fruit salad" as our dessert after our soup for lunch today:
1 apple, diced
1 pear, diced
1/2 a pomegranate's worth of seeds